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homemade-mayonnaise
This homemade mayonnaise is quick, easy, and more delicious than your typical store-bought mayo. Add fresh spices like cracked black pepper or fresh basil to make it more your style. | peteandgerrys.com
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Homemade Mayonnaise

  • Low Carb
  • Protein-Packed
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5/5 - 58 Ratings
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Prep Time 5 minutes
Serving Yield 1 1/4 cups

When it comes to mayonnaise, simplicity is key. This homemade version has a rich, bright flavor that you simply won't find in store-bought jars, plus it's free from questionable ingredients or hidden sugars. Not only does it take just a few minutes to whip up, but it's the perfect base for everything from deviled eggs to your favorite sandwich.

By: Reclaiming Yesterday

Ingredients

  • 1 large Pete and Gerry's Organic Egg
  • 1 cup light olive oil
  • 1 tablespoon lemon juice or vinegar
  • 1/4 teaspoon salt

Nutritional Information

Serv. Size: 1 tablespoon, Servings: 20

Amount Per Serving: Calories 100, Fat Cal. 100, Total Fat 11g (17% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 35mg (1% DV), Total, Carb. 0g (0% DV), Fiber 0g (0% DV), Sugars 0g, Protein 0g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (0% DV), Vitamin D (0% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Crack the egg into a wide mouth mason jar or other cylindrical container. Add the remaining ingredients.

Step 2

Place the immersion blender all the way down into the bottom of the jar. Turn on and blend for about 20 seconds. Without stopping the blender, slowly begin to lift it up from the bottom of the jar, circling slowly to ensure that all of the oil gets blended.

Step 3

Once the mixture has a creamy, spreadible consistency, place a lid onto mason jar or transfer mayonnaise to another container. Store in the refrigerator for up to a week.

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RESPONSES

Carolyn

August 05, 2020

Taste very oily. no real flavor. I will stick to my recipe, however we love your eggs. They are the best on the market

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1 Reply

[email protected]

August 06, 2020

Hi Carolyn, we appreciate your feedback and are sorry to hear this may recipe isn't the one for you. We hope you enjoy some of our other recipes and want to thank you for supporting our small family farms!

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Christi

June 25, 2020

An old Doris Day/James Garner film, 'The Thrill of It All", inspired me to look up katsup recipes, as she made it in her basement in the movie. It piqued my interest in looking up mayo, and I'm so glad I found your recipe, complete with instructions on how to temper eggs! I'm heading out tomorrow to buy a (long desired) immersion blender, and intend to make a batch of mayo tomorrow evening! Thanks for the inspiration.

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1 Reply

[email protected]

June 26, 2020

This is wonderful, Christi! We are so thrilled you stumbled upon our recipe and look forward to hearing how you enjoy your experience.

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Arline Rupard

April 25, 2020

What if you only have a kitchen aid mixer? Does it work as well?

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1 Reply

[email protected]

April 27, 2020

Hi Arline, a stand mixer with the whisk attachment should work just fine for this recipe. Enjoy!

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Marva Johnson

April 25, 2020

I plan to try your recipe

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1 Reply

[email protected]

April 27, 2020

That's great to hear, Marva! We hope you enjoy!

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Diane

April 25, 2020

Just yesterday I decided to make homemade mayo. Thank you .

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1 Reply

[email protected]

April 27, 2020

Awesome! We are so glad you decided to give it a try!

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Cody Singleton

April 21, 2020

I upped the salt to 1/2 tsp, 1.25 Tbs of white vinegar, and substituted 1/4 cup of the plain olive oil for white truffle oil (flavored olive oil) . Drizzling the oil in really seems to help build the texture faster.

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1 Reply

[email protected]

April 22, 2020

Thanks for sharing! We love hearing how people choose to modify these recipes. We're especially fond of your use of truffle oil--sounds incredible.

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Terry

April 20, 2020

I love everything fresh. I am anxious to try this recipe. What stores carry your eggs?

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1 Reply

Deneé@peteandgerrys

April 20, 2020

You can find all stores where our eggs are available using the Where to Buy tool on our website! Simply click the Where to Buy button on the top right corner of our website and enter your zip code for a list of stores near you. We hope you can try our eggs soon!

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Kim

March 02, 2019

I may have overlooked this. How much mayo does this recipe make?

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1 Reply

[email protected]

March 03, 2019

Great question, Kim! This recipe makes just about a cup and a half of mayonnaise.

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debra ovak

September 04, 2018

This recipe it is so simple, I don't use regular salt I'll try sea salt and see how that comes out. :)

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1 Reply

[email protected]

September 06, 2018

Sounds wonderful, Debra! We truly believe that simplicity and high quality ingredients are the secret to a delicious homemade mayonnaise. Enjoy!

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Jane Loveland

July 09, 2018

What is an immersion blender?

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2 Replies

Carolyn

August 05, 2020

It’s also called a stick blender. Look it up you can buy them as low as $15 or Other name brands with a more watts for 30 and $40. they still sell one that you get the cup to Work your recipe N and a top for storing and so on however they charge quite a bit more for those. Wolfgang puck made the best one but it’s not on the market anymore Unfortunately

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[email protected]

July 09, 2018

Hi Jane, an immersion blender is sort of like a handheld version of a regular blender or food processor. Immersion blenders are often used for blending soups to a smooth consistency or pureeing sauces or cooked fruits. If you don't have one on hand, a food processor will work just as well in its place!

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Sharon Krogh

July 06, 2018

I sill try it!

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Patricia Bell

July 05, 2018

Looks great as it is great for dairy free, soy free, gluten. All natural ingredients!!🤗

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1 Reply

[email protected]

July 09, 2018

Absolutely, Patricia - that's what's so great about homemade mayo!

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RM

July 04, 2018

Good

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Mary

July 03, 2018

Can the egg be sub , don't like the thought of raw egg

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1 Reply

[email protected]

July 03, 2018

Hi Mary, we completely understand not wanting to use raw egg. There is a way to temper the egg, which will cook it fully. Typically, this involves whisking the egg in a small saucepan or a double boiler on the lowest heat possible until you see the mixture begin to steam (no more than 2-3 minutes). Then, cool the egg mixture and follow the recipe, substituting the raw egg for the tempered one. The texture of your mayonnaise may not be as fluffy, but tempering the egg beforehand will ensure that the egg is fully cooked. Let us know if we can answer any further questions for you!

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